Here is a wonderful, piquant, vegan cheese. With a deep aroma, slightly tart, spicy, tasty. My Moxshire cheese lives on the lactic acid bacteria in a self-made ferment. This lacto fermentation adds much to the cheesy taste.
A little patience is required in the making, but no comparison to the maturing times conventional dairy cheeses require.
This vegan cheese is firm, but relatively soft, so it can be spread rather than finely grated. When gratinated, it melts very well and its aroma is also ideal for pizza, casseroles and other hearty dishes.
3 good reasons why you should make vegan cheese yourself:
- Homemade vegan cheeses taste much, much better than the ones you can get a the store. And they offer a wider variety of flavors.
- They are a lot cheaper than what you can buy. So you can save a lot of money.
- Significantly less packaging waste protects the environment and therefor also the climate!
For these good reasons alone, homemade cheeses are exactly what I prefer!
Ingredients for 2 medium-sized Moxshire cheeses:
130 g cashews
80 g almonds, blanched
200 ml soymilk
120 ml aquafaba
50 ml liquid of homemade fermented garlic
2 tbsp tapioka starch
2 tsp cappa carrageen
3 tsp agar agar
1 tbsp nutritional yeast flakes
1 tsp dijon mustard
1,5 tsp white miso paste
1 tsp cider vinegar
1 clove fermented garlic
1/2 tsp lactic acid
1 tbsp water of jalapeno glass
1 tsp onion powder
1/2 tsp turmeric
1 tsp salt
5 tbsp coconut oil
Lightly oil 2 small tupperware boxes.
Bring a small pot with water to a boil. Simmer 80 g cashews and all the almonds in the water for 15-20 minutes. let the nuts them cool down inside the water for about 30 minutes. Then sieve.
Now finely puree or blend all of the cashews and almonds with the soy milk, the aquafaba and the fermentation liquid. Puree for 5 minutes or longer, so that the cashews and almonds become a soft mass. Without any crunchy bits.
Then add all the other ingredients and mix again.
Heat the mixture in a pan. Stir often. Let the chees mix simmer for a few minutes. The cheese mixture first becomes lumpy, then homogeneous again.
Now fill both Tupperware jars with the mix and place them in the refrigerator for at least 4 hours. Without a lid.
Take the Moxshire cheeses out of the boxs and put them back into the refrigerator, without any packaging for another 10-12 hours.
To store them afterwards, you can put them back into the tupperware.
My Moxshire cheese stays good in the fridge for 1-2 weeks.
Cut the Moxshire cheese into slices and enjoy it on bread or buns. It’s also perfect for casseroles, pizza, and more. This vegan cheese will melt when heated.
Enjoy you cheese!